Mostly made with maida these breads pair great both with vegetarian courses and meat courses.
Bengali cuisine is versatile just like the state. As much of a rice eater the Bengali’s are they don’t shy away from gorging in some delectable porata’s or luchi; the favourite traditional fare. Be it religious functions or Sunday breakfasts the table is specially laid which sees all of these. Mostly made with maida these breads pair great both with vegetarian courses and meat courses.
Here's the list to explore.
These deep fried delights that goes with everything right from a aloo chorchori to a kosha mangsho to a cholar dal with narkel or even a fried slice of brinjal is pure indulgence. With a nice crispy crust, a big round white luchi is the hero of any Bengali breakfast meal, though you can have it during lunch or dinner too. Making it that perfect round shape requires dedication and practice to roll it right. It needs to be treated delicately. The trick lies in frying them in very hot oil.
Bengali parathas are also made with maida and are light unlike the ones we see in North India. Dhakai porota that is now a part of Bangladesh culinary graph was once much a part of undivided Bengal. Still found in the streets of Kolkata and other places, this parathas are fried early in the morning daily. Served either with chholar dal or alur torkari, this one still found in a century-old mishit/ breakfast shop called ‘New Jol Khabar,’ in North Kolkata.